Ingredients
Sweet Pastry
4 tbsp unsalted butter
1/4 cup sugar
1 egg
1/2 tsp baking powder
1 cup flour
Filling
1-2 tbsp Damson Plum Jam
100g butter
100g caster sugar
125g ground almonds
1 egg, beaten
1/2 tsp almond extract
50g flaked almonds
Icing sugar for dusting
Method
To make the pastry, cream butter and sugar, add the egg and mix well. Then add baking powder and flour and mix just enough to bring it together. Wrap in glad wrap and refrigerate for 30 minutes. Once chilled, roll the pastry out to fit 6 small baking shells. This pastry is sticky and can be difficult to roll out. However, once baked it is very forgiving, so don’t worry about the shells looking messy before being baked. Blind bake the shells for 10 minutes at 180C.
Once the pastry is cooked and cooled, spread 1 – 2 tbsps of Damson Plum Jam over the base of the case. For the filling, melt the butter and then stir in the sugar, ground almonds, egg and almond extract. Spread this mixture evenly over the jam and sprinkle with the flaked almonds. Bake at 180C for 30 – 35 minutes. If the tops of the tarts are browning too quickly, just lay a piece of tinfoil over the top. When baked, remove from the oven and cool. Dust icing sugar over the top once cooled.
The tarts are great for afternoon tea, or as a dessert with natural yoghurt or cream. Enjoy!